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Classic Hummus With Tahini

• 1 (16-ounce) can of chickpeas 
• 1/4 cup liquid from the can of chickpeas 
• 3 to 5 tablespoons lemon juice, depending on taste 
• 1 1/2 tablespoons tahini 
• 2 cloves garlic, peeled and crushed 
• 1/2 teaspoon salt 
• 2 tablespoons olive oil 
• Handful of fresh parsley leaves, optional garnish
  

Drain the chickpeas and set aside the liquid from the can. Combine the drained chickpeas, lemon juice, sesame paste, crushed garlic, and salt in a blender or food processor. Add 1/4 cup of the reserved liquid from the chickpeas. Blend for 3 to 5 minutes on low until thoroughly mixed and smooth. (Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.)